Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper.
In another bowl, mix the buttermilk, eggs, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the cheddar cheese, green onions, crawfish tails, and cream-style corn.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Let the cornbread cool slightly before slicing and serving.
Variations & Tips
For a spicier kick, you can add some chopped jalapeños to the batter. If you have picky eaters, you can substitute the crawfish with cooked shrimp or even diced cooked chicken. For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour. You can also experiment with different cheeses, such as pepper jack or gouda, to change up the flavor profile.
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